Duck with Tart Cherry Port Sauce
Ingredients
- 1/4 cup hazelnuts (optional)
- 2 Tbs. pitted dried tart cherries or cranberries
- 1 Tbs. sherry vinegar or red wine vinegar
- 1/2 cup ruby port
- 2 1/2 cups veal or chicken stock
- 4 boneless duck breast halves, each about 6 oz.
- Kosher salt and freshly ground pepper, to taste
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